This recipe freezes well and can be kept for a good week in the fridge (that is if you can keep yourself from eating it all).
Base |
1 cup flour |
½ cup sugar |
100 g butter |
1 ½ tsp baking powder |
1 tsp vanilla essence |
1 egg |
Filling |
Approximately 3 cups Blueberries fresh or frozen |
Topping |
2 cups of sour cream |
2 eggs |
½ cup sugar |
1 tsp vanilla essence |
Cream butter and sugar and mix in eggs and vanilla essence. Add Flour and baking powder and mix well. Grease the sides and line the base of a loose bottomed tin. Spread the base mixture evenly across the base.
Sprinkle a layer of blueberries evenly over the mixture.
Combine topping ingredients and mix thoroughly. Pour the topping over the berries. Bake at 170-180ºC for 50 min to 1 hour or until the custard topping is no longer sloppy and lightly browned,cooking times will depend on your oven.